Golden Syrup Pudding

When Tilda gave me this golden syrup pudding recipe for Episode 011, I was excited to try something new. However, I was also intimidated ! Considering we don't have golden syrup readily available in American (I got mine from Amazon), we don't boil our sponge cakes, and pudding is something that is sold by JELLO, this was totally foreign to me.

It took me two tries to make this. The first time, I peeked into the pudding basin and the top layer seemed spongy and cooked. But when I dumped out the pudding, it was still... well, it was still the consistency of an American pudding! The batter in the middle was completely unbaked. Now, why I didn't think I could check the pudding with a skewer, just like I would do with a baked dessert? I don't know. It's that lack of cool-headedness that is why I should never be a guest on any bakeoff, British or American! 😉

When I finally got over my fears of boiling a dessert and over my own silly mistakes, the dessert was - surprise - a beautiful golden color and absolutely delicious! I never had golden syrup before and it's really not a taste that I can describe. The texture is like corn syrup but the taste is much more flavored and satisfying. It has a depth to it, similar to the way a slice of smoked meat has a depth compared to a more simply cooked meat. The sponge is light and airy and soaks up all the golden deliciousness. While I may steam it in the oven the next time, I can honestly say that what began as an experiment for a podcast episode became a dessert I will absolutely remake.
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Episodes Associated With This Recipe

Listen Here: Episode 011, Nanny's Syrup Sponge Pudding

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Golden Syrup Pudding

5 from 1 vote

Recipe by Tilda Bourne + Guest of The Storied Recipe Podcast Difficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Total time

1

hour 

45

minutes

A light-as-air sponge absorbs the deep, rich flavor of golden syrup as the dessert gently steams.

Cook Mode

Keep the screen of your device on

Ingredients

• 10 oz 10 Self raising flour

• 10 oz 10 unsalted butter

• 5 large 5 free range eggs

• 9 oz 9 caster sugar

• 1 1 454g tin Lyle’s golden syrup

Directions

• Grease the inside of a 2 litre pudding basin with butter.
• Get a large saucepan and place a heat-proof side plate in the bottom of the pan, upside down. Add 3 inches of cold water, and bring to the boil.
• Cream the butter and sugar until white and light.
• Beat the eggs and add bit by bit with the flour until all mixed.
• Fill the pudding basin ⅓ with syrup and add the sponge batter ontop, gently level the batter.
• Cover the pudding with grease-proof paper, creating a small fold in the middle of the paper to allow it to grow, then tie string around the top to secure the paper, and make a handle with the string. Gently lower the pudding into the pan of water and top the saucepan up with hot water so it comes half way up the basin. Then leave it on a simmer for 1 hour 30 mins.
• When it’s done, lift it out, remove the paper and string, run a knife around the pudding and then turn it out onto a rimmed plate. Serve with custard or ice cream.

Notes

• Make sure to listen to Tilda on The Storied Recipe Podcast, Nanny’s Syrup Sponge Pudding while you make her Golden Sryup Pudding recipe!

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